Newsletter: April 2017

During April a Cena is celebrating spring and the essence of Italian Cuisine—Featuring Asparagus.

This edition of the newsletter will bring you a couple of recipes from Chef Gabe. a Cena Ristorante will take advantage of our local harvest with the authentic Italian recipe Asparagus with Vin Santo Vinaigrette, and Torta Pasqualina (Ligurian Easter pie). Lamb is also a feature this month.

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